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Lebanese Mountain Bread

With a texture approximating pizza dough, Chef John's delicious flatbread begins with a mixture of bread flour, active dry yeast, sugar and warm water. After an hour of fermenting, add kosher salt, olive oil and more bread flour until you have a sticky ball of dough. Knead the dough until elastic, then let rise, coated in olive oil until doubled. This dough needs to chill overnight to develop its flavor. The next day, divide the dough and roll it thin; press the round onto an upside-down bowl. Transfer to a super-hot cast iron pan and cook. Thinner and stretchier than pita, you’ll love this flatbread! Get the recipe for Chef John's Lebanese Mountain Bread.

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